23 January 2020, Taveta, Kenya - Rebecca and Agnes is preparing lunch, and they use traditional maize flour, but add banana flour for additional nutrition in they Ugali.

Baraka Blessed Group was started in 2018 and now has 15 members. They buy the bananas straight from the farmers, malt them for 2-3 days. When they start ripening, they are made into different shapes of crisps.
Part of the bananas are chopped into tiny pieces, and sundried, and ground into flour. This flour is sold in pure form, or in blended porridge or maize meal.